The pasta omelette is a classic of Southern Italian cuisine (Naples), and is commonly called macaroni omelette; born as a recipe for using remains of pasta from the day before, the pasta omelette has now become a very appreciated recipe.
In addition to being prepared and served for lunch or dinner together with a salad as a single dish, it is often prepared on the occasion of a trip out of town, picnics or even with a packed lunch when going to the beach.
There are different versions of this dish: some prepare the “white” pasta omelette, others make it “red”, others use rigatoni, others the vermicelli, spaghetti or bucatini, and there are those who enrich it with pieces of ham, salami and cheese , or what you have on hand in the fridge.
There are those who even make it a sweet version with sugar and cinnamon or with grated lemon peel.
Here you will find the classic”white” recipe without the addition of nothing but Parmesan, eggs, salt and pepper and a dash of milk to make it softer inside, mother’s trick.
… A delicious recipe that meets the tastes of the whole family.
Ingredients for 4 people: 350 g spaghetti – 5 eggs – 50 g parmesan – 50 g pecorino cheese – 20 g butter – 100 ml milk – oil – salt and pepper
Cook the vermicelli in abundant salted water.
Drain the pasta al dente (in Italian it means to take it away from the heat when it’s not fully cooked) and let it cool down.
In a bowl beat the eggs together with the grated parmesan, the grated pecorino cheese, the milk, salt and pepper.
Add the vermicelli, the butter and mix well.
Heat the oil in a non-stick pan, arrange the mixture and cook the omelette of pasta evenly on one side.
When you have a nice crust, turn it over with the help of a plate and finish cooking on the other side.
Cool before cutting it into slices and serving it.
Enjoy your meal!
Original recipe: www.misya.info/